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Milk's ooey-gooey double-chocolate cookies

Milk's ooey-gooey double-chocolate cookies
Michael Robinson Chavez / Los Angeles Times

Dear SOS: The best cookies I've ever had -- ever, anywhere -- are the ooey-gooey double-chocolate cookies at Milk. Can you persuade them to part with the recipe? Meghan Rose Los Angeles Dear Meghan: Have your napkins and a big ... Read more

Total time: 40 minutes, plus 1 hour chilling time for the batter | Makes 1 1/2 dozen
  • 1/4 pound (4 ounces) unsweetened chocolate
  • 4 tablespoons ( 1/2 stick) butter
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 cup sugar
  • 1/2 cup flour
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 pound bittersweet chocolate (chunks or chips)

Step 1In a bowl set over a pot of simmering water, melt the unsweetened chocolate and butter. Remove from the heat and cool slightly.

Step 2In the bowl of a mixer with a paddle attachment, or in a large bowl using a fork, combine the eggs, vanilla and sugar. Mix just until incorporated and set aside.

Step 3Sift together the flour, cocoa powder, baking powder and salt into a medium bowl. Set aside.

Step 4Add the melted chocolate to the egg mixture and mix just until combined. Stir in the sifted dry ingredients and mix just until combined, then stir in the bittersweet chocolate.

Step 5Cover the batter with plastic wrap and refrigerate for at least 1 hour to chill thoroughly. Heat the oven to 350 degrees.

Step 6Divide the dough into 18 portions. Grease your hands (to prevent the dough from sticking) and shape the portions into balls. Place the balls on a greased, parchment-lined sheet pan, leaving 2 to 3 inches between each.

Step 7Bake until the edges of the cookies are just set and the center is still soft, 10 to 12 minutes, rotating the pan halfway through. Place the cookies, still on the parchment, on a rack and cool completely before serving. They will be very soft.

Note: Adapted from Bret Thompson of Milk in Los Angeles.


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